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Tue Oct 30, 2012 12:25 pm
I need a new boning knife and was just wondering if anyone had thoughts on these three types, or other ideas. I have always used a western boning knife and like it but the Hankotsu's just look really cool, are they similar in use?
Tue Oct 30, 2012 9:54 pm
what kind of "boning" would you be doing with it? what are you gonna be boning? should clear things up.
Wed Oct 31, 2012 7:15 am
No, IMHO, they're not all that similar in use.
Western boning knife to me is flexible, extremely thin blade.
Hankotsu is extremely right hand bias, thick and very stiff.
The Honesuki is not as thick, but much wider with a fine tip. Still thicker than what I recall of a western boning knife.
Wed Oct 31, 2012 7:29 am
Hey thanks, generally used for boning out chickens and on occasion sides of beef or pork. Home cook, so not for a professional kitchen.
Wed Oct 31, 2012 10:21 am
if you really wanna go japanese then hankotsu and honesuki combination will do for your needs.
Wed Oct 31, 2012 11:59 am
Yeah, a hankotsu will work for those tasks....as will the honesuki. I prefer the hankotsu as a dedicated boning knife, but I prefer the honesuki as an overall knife. I often times find myself using a honesuki like a petty.
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